Vegetable Soup

Ingredients

• }/2 cup carrot
• }/2 quarts beef broth
• }/2 cup turnip
• 3^ cup butter
• }/2 cup celery
• J^ tablespoon finely chopped parsley
• 2 cups potato
• 13^ teaspoons salt
• 3^ teaspoon pepper

Method

1. 1

   Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly.

2. 2

   Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed.

3. 3

   Cover and simmer one hour.

4. 4

   Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 61. The excerpt below is the record exactly as published.

Vegetable Soup Fried Chicken — Bechamel Sauce Browned Sweet Potatoes Stuffed Tomatoes KoLE Slaw Baked Apples Stuffed with Figs Coffee VEGETABLE SOUP }/2 cup carrot. \}/2 quarts beef broth. }/2 cup turnip. 3^ cup butter. }/2 cup celery. J^ tablespoon finely chopped parsley. 2 cups potato. 13^ teaspoons salt. 3^ cup onion. 3^ teaspoon pepper

Cook this with the app: pantry check, scaling, and the assistant.